Food and Drug Administration, HHS § 184.1807
(1) The ingredient is used as a pH this section do not exist or have been control agent as defined in § 170.3(o)(23) waived. of this chapter. [48 FR 52447, Nov. 18, 1983] (2) The ingredient is used in cream at levels not to exceed current good man- § 184.1804 Sodium potassium tartrate. ufacturing practice. Current good man- (a) Sodium potassium tartrate ufacturing practice utilizes a level of (C4H4KNaO6·4H2O, CAS Reg. No. 304–59– the ingredient sufficient to control lac- 6) is the sodium potassium salt of tic acid prior to pasteurization and L¥(+)¥tartaric acid and is also called churning of cream into butter. the Rochelle salt. It occurs as colorless (d) Prior sanctions for this ingredient crystals or as a white, crystalline pow- different from the uses established in der and has a cooling saline taste. It is this section do not exist or have been obtained as a byproduct of wine manu- waived. facture. (b) The ingredient meets the speci- [48 FR 52443, Nov. 18, 1983] fications of the Food Chemicals Codex, 3d Ed. (1981), p. 296, which is incor- § 184.1801 Sodium tartrate. porated by reference. Copies are avail- (a) Sodium tartrate (C4H4Na2O6·2H2O, able from the National Academy Press, CAS Reg. No. 868–18–8) is the disodium 2101 Constitution Ave. NW., Washing- salt of L¥(+)¥tartaric acid. It occurs ton, DC 20418, or available for inspec- as transparent, colorless, and odorless tion at the Office of the Federal Reg- crystals. It is obtained as a byproduct ister, 800 North Capitol Street, NW., of wine manufacture. suite 700, Washington, DC 20408. (b) The ingredient meets the speci- (c) In accordance with § 184.1(b)(1), fications of the Food Chemicals Codex, the ingredient is used in food with no 3d Ed. (1981), p. 303, which is incor- limitation other than current good porated by reference. Copies are avail- manufacturing practice. The affirma- able from the National Academy Press, tion of this ingredient as generally rec- 2101 Constitution Ave. NW., Washing- ognized as safe (GRAS) as a direct ton, DC 20418, or available for inspec- human food ingredient is based upon tion at the Office of the Federal Reg- the following current good manufactur- ing practice conditions of use: ister, 800 North Capitol Street, NW., (1) The ingredient is used as an emul- suite 700, Washington, DC 20408. sifier as defined in § 170.3(o)(8) of this (c) In accordance with § 184.1(b)(1), chapter and as a pH control agent as the ingredient is used in food with no defined in § 170.3(o)(23) of this chapter. limitation other than current good (2) The ingredient is used in the fol- manufacturing practice. The affirma- lowing foods at levels not to exceed tion of this ingredient as generally rec- current good manufacturing practice: ognized as safe (GRAS) as a direct cheeses as defined in § 170.3(n)(5) of this human food ingredient is based upon chapter and jams and jellies as defined the following current good manufactur- in § 170.3(n)(28) of this chapter. ing practice conditions of use: (d) Prior sanctions for this ingredient (1) The ingredient is used as an emul- different from the uses established in sifier as defined in § 170.3(o)(8) of this this section do not exist or have been chapter and as a pH control agent as waived. defined in § 170.3(o)(23) of this chapter. [48 FR 52447, Nov. 18, 1983] (2) The ingredient is used in the fol- lowing foods at levels not to exceed § 184.1807 Sodium thiosulfate. current good manufacturing practice: (a) Sodium thiosulfate (Na2S2O3·5H2O, cheeses as defined in§ 170.3(n)(5) of this CAS Reg. No. 010102–0917–097) is also chapter; fats and oils as defined in known as sodium hyposulfite. It is pre- § 170.3(n)(12) of this chapter; and jams pared synthetically by the reaction of and jellies as defined in § 170.3(n)(28) of sulfides and sulfur dioxide (SO2), the this chapter. reaction of sulfur and sulfite, or the ox- (d) Prior sanctions for this ingredient idation of metal sulfides and different from the uses established in hydrosulfides.
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(b) The ingredient meets the speci- ter, firming agent as defined in fications of the ‘‘Food Chemicals § 170.3(o)(10) of this chapter, flavoring Codex,’’ 3d Ed. (1981), p. 304, which is in- agent and adjuvant as defined in corporated by reference. Copies may be § 170.3(o)(12) of this chapter, formula- obtained from the National Academy tion aid as defined in § 170.3(o)(14) of Press, 2101 Constitution Ave. NW., this chapter, humectant as defined in Washington, DC 20418, or may be exam- § 170.3(o)(16) of this chapter, lubricant ined at the Office of the Federal Reg- and release agent as defined in ister, 800 North Capitol Street, NW., § 170.3(o)(18) of this chapter, nutritive suite 700, Washington, DC 20408. sweetener as defined in § 170.3(o)(21) of (c) The ingredient is used as a formu- this chapter, sequestrant as defined in lation aid as defined in § 170.3(o)(14) of § 170.3(o)(26) of this chapter, stabilizer this chapter and reducing agent as de- and thickener as defined in § 170.3(o)(28) fined in § 170.3(o)(22) of this chapter. of this chapter, surface-finishing agent (d) The ingredient is used in alco- as defined in § 170.3(o)(30) of this chap- holic beverages and table salt in ac- ter, and texturizer as defined in cordance with § 184.1(b)(1) at levels not § 170.3(o)(32) of this chapter. to exceed good manufacturing practice. (d) The ingredient is used in food at Current good manufacturing practice levels not to exceed good manufactur- results in a maximum level, as served, ing practices. Current good manufac- of 0.00005 percent for alcoholic bev- turing practice in the use of sorbitol erages as defined in § 170.3(n)(2) of this results in a maximum level of 99 per- chapter and 0.1 percent for table salt as cent in hard candy and cough drops as defined in § 170.3(n)(26) of this chapter. defined in § 170.3(n)(25) of this chapter, (e) Prior sanctions for this ingredient 75 percent in chewing gum as defined in different from the uses established in § 170.3(n)(6) of this chapter, 98 percent this section do not exist or have been in soft candy as defined in § 170.3(n)(38) waived. of this chapter, 30 percent in non- [43 FR 22938, May 30, 1978, as amended at 49 standardized jams and jellies, commer- FR 5613, Feb. 4, 1984] cial, as defined in § 170.3(n)(28) of this chapter, 30 percent in baked goods and § 184.1835 Sorbitol. baking mixes as defined in § 170.3(n)(1) (a) Sorbitol is the chemical 1,2,3,4,5,6- of this chapter, 17 percent in frozen dairy desserts and mixes as defined in hexanehexol (C6H14O6), a hexahydric al- cohol, differing from mannitol prin- § 170.3(n)(20) of this chapter, and 12 per- cipally by having a different optical ro- cent in all other foods. tation. Sorbitol is produced by the (e) The label and labeling of food electrolytic reduction, or the transi- whose reasonably foreseeable consump- tion metal catalytic hydrogenation of tion may result in a daily ingestion of sugar solutions containing glucose or 50 grams of sorbitol shall bear the fructose. statement: ‘‘Excess consumption may (b) The ingredient meets the speci- have a laxative effect.’’ fications of the ‘‘Food Chemicals (f) Prior sanctions for this ingredient Codex,’’ 3d Ed. (1981), p. 308, which is in- different from the uses established in corporated by reference. Copies may be this regulation do not exist or have obtained from the National Academy been waived. Press, 2101 Constitution Ave. NW., [42 FR 14653, Mar. 15, 1977, as amended at 49 Washington, DC 20418, or may be exam- FR 5613, Feb. 14, 1984] ined at the Office of the Federal Reg- ister, 800 North Capitol Street, NW., § 184.1845 Stannous chloride (anhy- suite 700, Washington, DC 20408. drous and dihydrated). (c) The ingredient is used as an (a) Stannous chloride is anhydrous or anticaking agent and free-flow agent as contains two molecules of water of hy- defined in § 170.3(o)(1) of this chapter, dration. Anhydrous stannous chloride curing and pickling agent as defined in (SnCl2, CAS Reg. No. 7772–99–8) is the § 170.3(o)(5) of this chapter, drying chloride salt of metallic tin. It is pre- agent as defined in § 170.3(o)(7) of this pared by reacting molten tin with ei- chapter, emulsifier and emulsifier salt ther chlorine or gaseous tin tetra- as defined in § 170.3(o)(8) of this chap- chloride. Dihydrated stannous chloride
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